Sunday, June 26, 2005

Italian Rice Salad with Clear Garlic Vinaigrette


1 1/4 cups corn oil
1/2 c. white wine vinegar
1 3/4 tsp. salt
1 3/4 tsp. peppr
1 Tb. minced garlic
1/2 tsp. dried basil
1/2 tsp, dried oregano
1/4 c. parsley

Whisk together all the ingredients for the vinaigrette and set aside.


6 cups cooked rice (2 cups raw)
3/4 lb. cooked, peeled, cut into thirds
2 c. finely chopped green peppers
3/4 c. finely chopped red onions
1 cup quartered cooked marinated artichoke hearts
1/4 c. small capers
1/3 c. minced parsley
1/3 c. minced dill
1/4 c. golden raisins
1/4 c. dark raisins
Mixed greens

Combine all salad ingredients. Toss with the dressing
and let it marinate for several hours. Serve on a bed of greens


Chicken, pepperoni can be subsituted for the shrimp.
Orzo can be subsituted for the rice.
You can add peas, chopped olives, red peppers or what ever you have on hand.

From the Frog Commissary Cookbook

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